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Do you have any tips for cooking Indian food (Punjabi)? All my friends in the industry, who have ever taught me cooking, have been French, Italian, etc. I want to make something to impress her, as I said I'll cook for her. She specifically wanted Indian food...I am not exactly the biggest fan of Indian food...I stop at butter chicken, lol.
I am thinking vegetable biryani..do you have any tips for a newbie cooking Indian food?
Answer: Gujarati eats a very different diet from a Punjabi. My husband is a Punjabi and I have lived in India and cook 3 hours a day.
I suggest you try a rice pulao becasue it is very easy to make and very hard to mess up. If you want a chicken vegetable Biryani, it is soooo easy.
You will needs:
vegetables of your choice
chicken biryani masala (from Indian grocer)
4-6 skinless chicken drumsticks
2-3 cups basmati rice
1-2 sliced red onions
1-2 tablespoons oil
1-2 teaspoons cumin seeds
Boil chicken until half cooked and set aside (about 15 minutes). (Indians prefer skinless drumsticks).
In a deep, large non-stick pot, fry cumin seeds in oil for 1-2 minutes on high heat, and add onions and Fry onions until lightly brown, then add in rice and your already already cooked chicken along with the water you boiled the chicken in (the chicken fat adds the flavor) so that the water is 1-2 inches above the rice. Add plenty of salt at this time.
In addition to this, add 2-3 teaspoons of chicken biryani seasoning and any vegetables you like, this can include potatoes, peas, or carrots.
Boil covered on high heat about 15, then allow to sit for 10-20 minutes until all water has absorbed.
Here is another very popular Pujabi dish called chicken tikka:
·1 cup fresh yoghurt (should not be very sour)
·1 cup fresh cilantro
·2 tbsps ginger paste
·3 tbsps garlic paste
·3-4 tsp. garam masala
·6 peppercorns/ 2 dry red chillies
·3 tbsps lemon juice
·1/2 tsp orange food coloring (optional, Indian kind is much stronger)
·2 pounds chicken (breast or thigh) skinless and cut into 2" cubes
·1 large onion cut into very thin rings
·Lime/ Lemon wedges to garnish
·1 tsp Chaat Masala (available at most Indian groceries)
·Grind the cilantro (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
·Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
·Thread the chicken onto skewers and keep ready.
·Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
·Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
·Remove from skewers and put the chicken in a plate.
·Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
·Garnish the Chicken Tikka with these onion rings and serve.
If you want to get a little more fancy, I highyl recommend you also make a cucumber raita. Whisk yoghurt, salt, chili powder, and turmeric, and cumin powder for about 1 minute, then add finely chopped tomatoes and cucumbers until it is just slightly chunky.
my wife have a diabites please give me in gujarati fourmila
Answer: Control diabetes with diet, exercise, medications and diabetic education. Some facts about diabetes:--
A: HbA1c. HbA1c is a lab test that shows the average level of blood sugar (glucose) over the previous 3 months. It shows how well you are controlling your diabetes.
B: Control high blood pressure, if any. Normal blood pressure- <120/80 mmHg.
C: Cholesterol: Normal cholesterol < 200 mg/dL. LDL <100 mg/dL HDL > 40 mg/dL Triglyceride < 150 mg/dL.
D: Diabetic education
E: Eye examination for glaucoma, age-related macular degeneration, diabetic retinopathy and cataract.
F: Foot examination
G: Glucose monitoring. Fasting or postprandial blood sugar may be checked daily and avoid foods that elevates blood sugar.
H: Health maintenance immunization against influenza and pneumococcal pneumonia.
I: Indications for specialty care. Heart, kidney, eye should be checked annually by concerned specialists.
* Overall, the risk for death among people with diabetes is about twice that of people of similar age without diabetes.
* Adults with diabetes have heart disease death rates about 2 to 4 times higher than adults without diabetes.
* The risk for stroke is 2 to 4 times higher among people with diabetes.
Weight reduction with diet
* Avoid single high concentrated meals.
* Small frequent meals.
* Food high in fibre content like vegetables, whole pulses, fruits, etc.
Ideal combination of diabetic diet should be:--
Proteins: 15-20% (0.8g /kg /body wt).
Fibres 40 g/day.
* Salads 9cucumber, tomato, onion, raddish, salad leaves).
* Vegetables (cabbage, baigan, lady fingers, french beans, methi, palak).
* Fruits (except banana, chockoo or mangoes).
* Sprouted beans and pulses.
* Marie biscuit (with less sugar).
* Clear soups, Lemon juice, Buttermilk
Do not eat at all:--
Sugar, jam, syrups, honey, sweets, chocolates, fruit juices, ice creams, cold drinks, glucose drinks, cakes and pastries, sweet biscuits, puddings
and protein powder with sugar.
Eat in moderation:--
Bread, chapatis, oat porridge, cornflakes (No sugar), Cheese, butter, Noodles or spaghetti, macroni, Thick soups, Milk & milk products, Chicken,
lean meat, fish.
I have my presentation tomorrow so please suggest me the best and easy answer .
Answer: Gujarati cuisine (food) is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, very tasty, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety.
Staples include salad, homemade pickles, Khichdi (rice and lentil or rice and mung daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and dals that are added to a vaghaar, which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade.
The cuisine changes with the seasonal availability of vegetables and, in knowledgeable families, the spices also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace.
In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes, which has led to increased incidence of Western diseases. Middle-class families eating small, cheap Farsan (spicy and savoury snacks) are the becoming the norm.
Sweets made from such ingredients as local sugar cane, jaggery, milk, almonds, and pistachios were originally served at weddings and family occasions as an instant energy booster for relations travelling long distances to attend. They are now being enjoyed every day by those with sedentary occupations.-
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